Salmon Pittas

Salmon pittas. Grilled Salmon fillets with feta cheese and a crisp crunchy salad make an ideal Summer recipe for salmon.

Ingredients - serves 6

• 500g/1lb salmon fillets, skinned
• 125g/4oz mayonnaise
• 50g/2oz french dressing
• 125g/4oz feta cheese, crumbled
• 1 teasp anchovy essence (or 2 anchovy fillets, drained and mashed)
• Sea Salt, cayenne & ground black pepper to taste
• 3 tbsps olive oil
• crisp iceberg lettuce, shredded
• 1 small red onion chopped finely
• 1 tomato, seeded and chopped finely
• 1” - 2” cucumber seeded and chopped
• 6 pita breads

Method

In a small bowl, mix the mayonnaise, French dressing, feta cheese and anchovy essence or mashed anchovies. Season to taste with cayenne, black pepper and sea salt.

Paint the olive oil onto the salmon fillets, season with a little salt and pepper and grill under a medium high heat until the salmon flakes easily with a fork (around 8 - 10 minutes) depending on the thickness of the salmon fillets. Alternatively you can fry the salmon in a frying pan (skillet) over medium-high heat by first seasoning the salmon fillets with a little salt and pepper, heating the olive oil in the pan and placing the salmon in the frying pan. Fry until browned on each side.

Warm the pita breads in the toaster, under the grill or in the microwave to soften. Cut the pitta breads in half and open out from the cut side to form a pocket. Fill each half with some lettuce, onion, tomato and cucumber and salmon fillets, then spoon in some of the dressing. Serve these delicious salmon pittas with more salad and a crisp,dry white wine.